Holiday Favorites

Paleo Stuffing

With beautiful color, this will quickly become a family fall favorite!

Ingredients:

1 lb Ground Pork

2 Cups Diced Onion

2 Cups Diced Bell Pepper

4 Cups Diced Mushrooms

2 Cups Diced Apples

8oz Fresh Cranberries

1 Cup Toasted, Chopped Pecans

2 TBSP Coconut Oil

1 TBSP Fresh Rosemary, minced

1 TBSP Fresh Thyme, minced

2-3 Leaves Fresh Sage (or 1/2 tsp dried)

Sea Salt

4 Eggs

1/4 Cup Chicken or Turkey Stock

2 TBSP Coconut Flour

Preparation:

Prepare all of your ingredients and preheat your oven to 350 degrees.

Melt about 2 teaspoons of coconut oil in a large skillet over medium-high heat.

Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of coconut oil.

Turn the head down to medium and add the onions. Sauté until golden brown and soft, 6-8 minutes. Add to the bowl with the pork.

Add another teaspoon of coconut oil, and sauté bell peppers for 4 minutes, stirring often. Add to the bowl with the other ingredients.

Throw in yet another teaspoon of coconut oil, turn the heat up to medium-high, and add the mushrooms. Sauté for about 3 minutes, stirring often. Add to the bowl with the other ingredients.

To the large bowl, add the apples, pecans, cranberries, herbs and a good pinch of salt.

In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour. Add a pinch of salt if you're stock isn't salted.

Pour the liquid into the large bowl and mix.

Pour the whole thing into an over safe casserole dish and bak for one hour.

Allow to cool for 10 minutes before eating. It will firm up a bit.

Cauliflower Gravy

So close to real gravy, your guests will never know it's cauliflower...unless you tell them!

Ingredients:

2 TBSP Fat from pan drippings, or ghee

1/2 Cup Chopped Mushrooms

1 TSP Garlic

2 Cups Chopped Cauliflower

1 TSP Cumin

1-2 Cups Stock (Chicken or Turkey)

Several Sprigs of fresh herbs, chopped

Salt & Pepper to taste

Preparation:

Heat fat over medium heat in sauce pan.

Add mushrooms and garlic. Cook until mushrooms are soft.

Stir in fresh herbs and cumin. Set aside.

In a saucepan, simmer cauliflower in water until it is fork tender, about 10 minutes. Drain, save liquid.

Add enough stock to reserved liquid from cauliflower to equal 2 cups.

Combine all ingredients in a blender and blend on high until smooth and creamy.

Return gravy to pan to reheat. Add more stock to thin to desired consistency, if needed.

Season with salt and pepper to taste.

Creamy Cauliflower Mash

A great alternative if you are looking to cut out white potatoes.

Ingredients:

1 TSP Garlic

1 TBSP Coconut Oil or Ghee

1 Head Cauliflower

1/4 Cup Coconut Milk, warmed

1 TSP Cumin

1 Cup Water

1 Cup Stock

2 TBSP Pan Drippings

Salt & Pepper to taste

Preparation:

In a saucepan, simmer cauliflower in water until it is fork tender, about 10 minutes.

Drain and save liquid.

Place cauliflower in a food processor, add cumin, salt, pepper and coconut milk.

Add stock and reserved liquid until you achieve desired consistency.

​Roasted Root Vegetables

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and underappreciated foodstuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, but they are also very inexpensive.

Ingredients:

1 lb Carrots, peeled

1 Large Sweet Potato, peeled

1 Small Butternut Squash, peeled and seeded (about 2 lbs)

3 TBSP Olive Oil

1 1/2 TSP Kosher Salt

1/2 TSP Black Pepper, freshly ground

2 TBSP Flat Leaf Parsley, Chopped

Preparation:

Preheat over to 425 degrees.

Cut the carrots, sweet potato and butternut squash in 1 to 1 1/4 -inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets.

Drizzle them with olive oil, salt and pepper. Toss well.

Bake for 25-35 minutes, until all the vegetables are tender, turning once with a spatula.

Puree the crust ingredients (cashews, oil, honey and vanilla) in a food processor with the S blade for about 1 minute.

Add the shredded coconut and puree until it forms a ball.

Using wet hands, press the crust into a glass pie dish. Do NOT pre-bake the crust.

Add all of the filling ingredients, including the soaking water, to the blender and puree until smooth.

Fold in the pecans.

Add the filling to the unbaked crust. Garnish with more pecans.

Bake for 10 minutes, then reduce the heat to 350 degrees and bake for 10 minutes more.

Allow to cool on the counter, then refrigerate to set.

All About the Sweet Potato

Mexican Chicken Chowder

This creamy soup is full of intense Mexican flavors and gets its spice from the salsa.

Ingredients:

2 LBS Chicken Thighs

4 Cups Chicken Broth

2 Cups of Peeled & Sliced Carrots

2 Cups Salsa

​1 Cup Sliced Celery

1 Cup Sliced Mushrooms

3 Cups Peeled and Cubed Sweet Potatoes

1 TSP Minced Garlic

1/2 TSP Salt

1/2 TSP Oregano

1 TSP Cumin

1/2 TSP Poultry Rub

Pinch of Cayenne

1/2 TSP Chili powder

2 Cups of Chopped Spinach

Garnish: Chopped Fresh Cilantro and Avocado slices

Preparation:

Place the chicken, salsa, broth, sweet potatoes, carrots, celery, mushrooms, garlic and spices in stockpot over medium high heat

Bring to boil, then cover and simmer for 1 hour over medium low heat

Remove chicken from pot, and using 2 forks, shred the meat. Set aside

Scoop 2 cups of vegetables from soup and place in a blender with 1/4 cup of the broth. Puree the vegetables for 15 seconds and then incorporate back into soup

Add chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted

Serve hot, garnished with sliced avocado and fresh cilantro.

​

4 Layer Beef & Bacon Casserole

This is weirdly delicious!

Ingredients:

½ pound bacon

For the Sweet Potato Mash:

3 to 4 Sweet Potatoes (medium size)

¼ Cup Coconut Milk

½ TSP Sage

¼ TSP Salt

For the Cauliflower Mash:

1 head Cauliflower, chopped into florets

¼ Cup Coconut Milk

½ TSP Salt

1 TSP Ground Black Pepper

​For the Ground Beef Mixture:

2 LBS Ground Beef

1 Garlic Clove, Minced

1 Medium Yellow Onion, Diced

8 oz Button Mushrooms, Diced

Salt and pepper, to taste

​Preparation:

Cook bacon. Roughly chop and set aside.

Poke holes in sweet potato with a fork. Bake in a 400°F oven until soft and easily pierced through with a knife. (30-40 min). Remove skins and place sweet potatoes in the food processor or blender. Blend until the sweet potato breaks down, then add the coconut milk, sage, salt and pepper. Puree until smooth. Set aside for later.

Steam the cauliflower until fork tender. Place in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk, salt and pepper and continue to blend until smooth. Remove from the blender and set aside.

Place the ground beef in a large pan over medium high heat. Once browned, add the garlic, yellow onion and button mushrooms. Sprinkle with salt and pepper and continue to cook until the meat is cooked through, then remove the pan from heat.

In a 9x13 greased plan, create the layers: Use a slotted spoon to remove half of the meat mixture and place in the prepared baking dish in one layer. Then pour the cauliflower mash mixture on top of the meat and spread out. Then, using the slotted spoon, add the other half of the meat. Lastly, pour the sweet potato mash on top and spread it out on top of the meat.

Bake the casserole for 30 minutes at 350°F., or until it begins to bubble. Then turn on the broiler to high and cook for 5 minutes to brown the top of the casserole. Let rest to thicken and garnish with the bacon before serving.

Sweet Potato Fries w/Lemon Aioli

No other way to make these than hand cut. The lemon aioli is a perfect balance to the sweet of the potato.

Sweet Potato Fries

1 Large Sweet Potato

Coconut Oil

Salt to Taste

​​

Hand cut sweet potato.

Place in a bowl of ice water + 1/2 tsp. salt to soak off the starch. Drain, rinse and pat dry.

Sweet Potato Peanut Butter Cookies

1/2 Cup Peanut Butter Powder (or try one with cacao, if are a chocolate lover)

2 TBSP Peanut Butter

1 Cooked Sweet Potato, peeled and cubed

*For extra sweetness, add stevia

Instructions:

Place all ingredients in food processor.

Puree until mixture is smooth.

Spoon out cookies onto a greased cookie sheet.

Bake at 350°F for 10-12 minutes or until center is done

Asian Night

Asian Style Pork Ribs

Who doesn’t love a slow cooker meal? The spices add a powerful flavor without overwhelming the ribs.

Ingredients:

1 rack of pork ribs (about 12 ribs)

1/2 Cup Tamari or Coconut Aminos

1/2 Cup Raw Honey

2 TBSP Coconut Vinegar

1/4 TSP Cinnamon

1/2 TSP Cumin

1/2 TSP Ginger (fresh, grated)

3 Cloves Garlic, crushed

Juice of 1 Lime

Pinch of Red Pepper Flakes

1 TBSP Sesame Oil (10 minutes before serving)

Salt and Pepper just before serving

~Serves 4-5

Instructions:

Cut rack into individual ribs and place in the slow cooker.

Mix together all ingredients except sesame oil and pour over ribs.

Cook on low for 4-5 hours. Be sure not to overcook, or the meat will fall off the bone (first world problems).

Add the sesame oil 10 minutes before serving.

Salt and pepper to taste

Serve as appetizer or make it a meal with slaw or cauliflower rice!

Asian Mango Slaw

This vibrant Asian-inspired slaw has just the right balance of sweet and salty. Wonderful side dish with any Asian meal!

Thai ‘Peanut’ Vinaigrette:

3/4 Cup Vegenaise or Paleo Mayo

1 TBSP Tahini (Sunflower Seed Butter)

1 TBSP Coconut Aminos or Tamari

1 TBSP Apple Cider Vinegar

1 TBSP Lime or Lemon Juice

1/2 TSP Garlic

1 1/2 TBSP Cilantro, chopped

1 TSP Ginger

Stevia to taste (approximately 20 drops)

Whisk all ingredients together

Asian Mango Slaw:

1 Cup Broccoli-slaw mix

1/2 Cup seeded and julienned red peppers

1/2 Cup peeled and julienned carrots

2 TSP chopped basil (fresh)

1 Mango, peeled and julienned

1/4 Cup Thai ‘Peanut’ Vinaigrette

Garnish with sliced almonds

Combine all ingredients in a bowl and stir.Cover and refrigerate for 30 minutes before serving.~Serves 4

Cauliflower Fried Rice

The trick to cauliflower rice is to make the rice look dirty, and the spices do just that. Poultry seasoning is key! A blend of salt, garlic, onion, paprika, yellow mustard, rosemary, sage, thyme, basil & cayenne.

Ingredients:

1 Head Cauliflower, shredded in food processor

2-3 Whole Carrots, peeled and chopped

5-10 Mushrooms, chopped

1/2 Cup Frozen Peas

1 Egg (omit if you wish)

2-3 Celery Ribs, chopped

1/2 TBSP Cumin

1/4 TSP Garlic

Salt to taste

1 TSP Pepperman

1/2 TBSP Poultry Seasoning

1/4 TSP Paprika

Pinch of Cayenne

1/4-1/2 CUP Coconut Oil

~Serves 2-4

Instructions:

Place veggies in skillet or wok with coconut oil.

Cook over medium heat, covered until veggies soften.

Remove lid and add spices.

Stir, cooking all the liquid out, raising the heat to high.

Push rice to the sides of the skillet or wok making a circle in the center.

*Crack the egg and drop in the center of the skillet or wok.

*Break yolk once egg starts to cook, then chop/stir into the rest of the rice.

​*Optional

Orange Sesame Chicken

This Chinese dish is a favorite for many, but our version skips the fried batter and sugary sauce.

Ingredients:

2 LBS Boneless, Skinless Chicken Thighs

1/2 Cup Coconut Aminos or Tamari

1/3 Cup Honey

2 TBSP Orange Juice

2 TBSP Tomato Paste

1 TBSP Sesame Oil

2 TSP Minced Garlic

1/2 TSP Ground Ginger

3/4 TSP Himalayan Salt

1/2 TSP Red Pepper Flakes (or more if you prefer it spicy)

1/4 TSP Black Pepper

Garnish: Sesame Seeds

~Serves 4-6

Instructions:

Place chicken in a single layer in the bottom of a slow cooker.

Place the remaining ingredients, except sesame seeds, in a bowl, whisk together, and pour over chicken.

Stir and turn chicken to ensure even coating.

Cook the chicken on low for 4 hours.

Remove the chicken from the sauce and cut into cubes or shred.

Spoon any fat off the top of the sauce, then transfer the sauce to a small pan.

Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.

Toss the chicken in the sauce or spoon sauce over chicken.

Sprinkle with sesame seeds.

Serve over cauliflower rice

Fiesta Night

Guacamole

Most guacamole recipes call for some sort of sour cream, but we have always used mayonaise. But because of the highly processed oils in mayo and salad dressings, we switched to Vegenaise. It is a vegan spread similar in taste to mayonaise that is quick and convenient. But making your own mayo is always good fun (and kind of like a science project)!

Blender Salsa

This is as quick and easy addition to any meal. Just remember, if using canned tomatoes, select a brand that is in BPA free cans. BPA stands for bisphenol A. BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s. Some research has shown that BPA can seep into food or beverages from containers that are made with BPA. Exposure to BPA is a concern because of possible health effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children.

Now doesn’t that make you hungry for some salsa?

Ingredients:

1 Can Diced Tomatoes w/Chilies

1 Can Tomato Sauce

1/2 Can Tomato Paste

1/2 Bunch Cilantro (chopped)

1/2 TSP Garlic

1/4-1/2 Cup Diced Hot Peppers (Jalapeno, Serrano, etc)

Salt (to desired taste)

​~Makes 3 Cups and will last for about 1 week in the refrigerator.

Instructions:

Add all ingredients in blender.

Blend on low until combined.

Serve with tacos, fajitas, eggs or whatever you like!

Wheat Belly Tortillas

These simple tortillas are the starting point for endless meal variations. Tortillas and wraps are, of course, portable and are therefore useful to pack for lunches.

Ingredients:

1 Cup Ground Golden Flaxseeds

4 TBSP Almond Meal/Flour

1/4 TSP Himalayan Salt

2 ~ Eggs

~Makes 4

Instructions:

Preheat oven to 375.

In a medium bowl, whisk together the flaxseeds, almond meal/flour, and salt.

Whisk in the eggs just until combined.

Divide the dough into 4 equal balls.

Roll each ball between 2 pieces of parchment paper until 6” round using rolling pin.

Carefully peel off one piece of parchment paper and place on a cookie sheet.

Bake for 5 minutes or until golden brown.

Serve with tacos, fajitas, eggs, etc.

Fajitas

Don’t let this long list of ingredients intimidate you. This meal is full of flavor and so simple. Prep in the morning to save on time!

Juicing for your Health

Hearty Healthy Thanksgiving JuiceForget the mashed potatoes, gravy, huge does of tryptophan and food coma! The plant foods included in this juice are high in Vitamin C and other energy boosting nutrients that can also help support your immune system. Makes 1 serving (approximately 16-20oz, yields will vary based on produce size and equipment used)

The Daily BeetThis juice is an amazing source of energy to help boost your workouts or a busy day. Makes 1 serving (approximately 16-20oz, yields will vary based on produce size and equipment used)

4 Carrots

3 Celery Ribs

2 Green Apples (small)

1 Beet

1 Lemon

1/2in Ginger

Immune Boost Juices

Juicing is the most efficient and delicious way to get all the nutrients you will need to build a strong immune system. Fruits, vegetables and herbs contain high levels of vitamins, minerals, anti-oxidants, cartenoids, and have anti-inflammatory actions that specifically work to fight infections, allergies, reduce congestion, strengthen your lungs and give your body extra energy to stay healthy.

Flu Fighter Juice

2 cloves of garlic

6 carrots

1 apples

2 stalks celery

¼ cup parsley

½ inch of ginger

(always juice garlic first!)

Super Sinus Juice

1 orange

½ lemon

1 apple

1 inch of ginger

Dash of cayenne-This is the secret ingredient to really cleaning out any congestion! Breathe out

through your nose as you drink for maximum benefits!

Detox & Cleanse Juice

2 celery stalks

2 carrots

1 apple

½ inch to 1 inch of ginger root

½ lemon

½ grapefruit

¼ cup fresh blueberries or cranberries

Surviving the Holidays

The holidays can be a cruel time of the year for our digestive system. Between October and January, we endure a lot — Halloween candy, ladle after ladle of gravy, one too many flutes of champagne and a lot of stress. Our bodies pay for that overindulgence and stress by making us feel bloated and miserable. This year, you can break that holiday tradition! Enjoy the holidays, combat stress, ease bloating, and make sure you are staying on a healthy track by incorporating juicing into your daily life.

Holiday Lemonade​Process all ingredients in a juicer, shake or stir and serve. Tastes just like cranberry lemonade! Makes 1 serving (approximately 16oz, yields will vary based on produce size and equipment used)

3 Apples

1/2 Cup Cranberries

1” Ginger

1/2 Lemon

1 Orange

*Optional enhancements - rum, vodka or tequila

Freshly Juiced Mulled Apple CiderSimmer freshly juiced apples with a bit of lemon juice and warm spices yields a delicious mulled cider with the perfect amount of sweetness. Once you’ve tasted it, you’ll never settle for bottled apple cider again! Juice all ingredients and simmer with mulling spices for 45 minutes. Garnish with a cinnamon stick. (Serves approximately 10-12, yields will vary based on produce size and equipment used.)